- 1 pound field roast (chopped mushroon and onion, preferred), crumbled
- 1 tablespoon olive oil
- 3 ribs celery, chopped
- 1 onion, chopped
- 1 bottle original or mesquite barbecue sauce
- 1/2 jar dill relish
- Buns, for serving (optional)
Lightly brown field roast, celery, and onions in oil over medium heat. Add barbecue sauce and dill relish. Serve over buns with desired relishes and condiments.
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